WHAT YOU’LL NEED:

PUTTING IT ALL TOGETHER:

If you don’t have cats, lay the loaf a bread out on the counter top before going to bed so that it can dry out, if you do have cats, put the slices of bread on baking sheets on your oven’s lowest setting, turning them once and baked until they are crunchy (not browned-browning them will actually change the flavor of your stuffing) cut or tear into bite sized pieces and set aside. In a large skillet melt the two sticks of butter and add the onion and celery, cook till they begin to soften then add the chicken broth and cream of chicken soup, heat till they have combined well. Add sage, start with a tsp, this stage is all up to you, I don’t care for a strong sage taste, but you may so add a little more, if you can taste it okay when you try it after adding a little more than a tsp let it simmer for about 3 minutes and taste it again before adding anymore sage. If then you still think it needs more then add it. I also will add a bit of salt and pepper, but again, if you don’t think it needs it, then don’t.

Put the bread pieces into a large bowl and pour in half of the “soup” mixture, stir until it is incorporated well and then add the remaining mixture, stir again and put into a baking dish. NOTE: if it seems dry you can add a chicken broth, but not too much, unless you want it mushy. Bake at 350 for about 30 minutes, you can do all or everything but the baking 2-3 days before Thanksgiving.

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